The Best Pickled Asparagus Food

PICKLED ASPARAGUS II

Steps:

• Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar.
• Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute.
• Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.

PICKLED ASPARAGUS RECIPE | CANNING ASPARAGUS

Steps:

• Wash and remove wood end of asparagus. Blanch in boiling water for 30 seconds. Once blanched, dip into cold water to stop the cooking process.
• Add white wine vinegar, water, sugar, and salt to a stock pot. Bring to a raging boil.
• In each 25 ounce wide mouth mason jar add fresh lemon slice, 1 tsp dill weed, 1 tsp mustard seed, 1 tsp crushed red pepper, 1 clove of garlic, and asparagus. Fill jars until full. Making sure to leave a 1 inch head space
• Add brine, making sure to leave a one inch head space and remove air bubbles, adjust brine level if needed
• Wipe rims, add warmed lids and rings (rings should be applied finger tight)
• Process for the appropriate time based on your altitude (see time in blog)

THE BEST PICKLED ASPARAGUS RECIPE

Steps:

• Wash and sterilize your mason jars. Line up on the counter like little ducks in a row.
• Into each jar, put the garlic, red pepper flakes, sea salt, dill seeds, dried oregano, mustard seeds, and black peppercorns.
• Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Gently stuff each quart jar with as many asparagus spears as it will hold.
• You should now have quart jars shoved full of spices and asparagus spears.
• Heat up a vinegar brine to near boiling - 50% filtered water to 50% white vinegar. The amounts you'll need will vary depending on how many quart jars you're processing.
• Once the vinegar brine is heated up, gently pour it into each asparagus filled quart jar, leaving 1/4" head space at the top. Secure a sterilized lid and band onto each quart jar.
• Process the asparagus for 15 minutes in a boiling water bath canner. Gently remove and set on the counter to seal.

ASPARAGUS WITH PROSCIUTTO AND PICKLED SHALLOTS

Steps:

• Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
• Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
• Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.

PICKLED ASPARAGUS

Steps:

• Place asparagus spears tips-down in a 1-quart lidded jar. Add garlic, peppercorns, dill and crushed red pepper, if using.
• Combine vinegar, water, sugar and salt in a small saucepan; bring to a boil over medium-high heat. Boil, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove from heat.
• Carefully pour the vinegar mixture over the asparagus mixture in the jar; screw the lid on tightly. Immediately place in the refrigerator. Chill for at least 8 hours.

PICKLED ASPARAGUS

Steps:

• Bring the water, vinegar, and salt to a boil for 15 minutes.
• Remove all the cloves from the pickling spice (or as much as you can).
• Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
• Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
• Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.
• Wipe rims, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes.
• Store in pantry for 2-1/2 to 3 months before use.

PICKLED ASPARAGUS

Steps:

• Cut bottoms off asparagus to make them fit upright in a pint jar. Asparagus tips should be at least 1/2 inch below lid. (Reserve bottoms for another use.)
• Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil. In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain.
• Combine remaining ingredients in a saucepan with 2 1/4 cups vinegar and bring to a boil. Stir occasionally and cook just until salt dissolves; turn off heat.
• Prepare 4 clean, hot pint jars and bands, and new lids. (Dip in boiling water, or run through dishwasher.) When jars are dry but still hot, pack asparagus into them, wedging spears in tightly. There should be enough for 3 or 4 full jars: do not half-fill jars.
• Pour in vinegar solution, just to barely cover tips of asparagus. Make sure to leave 1/2 inch air space above vinegar solution. Distribute garlic slivers and spices evenly among jars. Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands. (Not too tight, just firmly closed.)
• Prepare a boiling-water bath in a deep pot with a rack. Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches. Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil. When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
• Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year. Refrigerate after opening. To serve, drain off pickling liquid and arrange asparagus on plates. Add hard-boiled egg, drizzle with oil and shower with black pepper.

PICKLED ASPARAGUS

Steps:

• Trim the bottom of the asparagus so they fit upright in two 24-ounce (750 ml) containers or jars, with the asparagus tips at least 1/2 inch (1 cm) below the lid. Divvy the asparagus and dill between the jars.☞TESTER TIP: If you need to use shorter jars and have to trim your asparagus significantly in order to fit, add your extra trimmings to a third jar along with carrots and fennel for an easy pickle. Note that you will need to make extra brine if you do this.
• In a large saucepan over medium-high heat, combine vinegar, garlic, salt, sugar, peppercorns, mustard seeds, red pepper flakes, allspice, and coriander seeds. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring to dissolve salt and sugar. Remove from heat and let stand until brine is lukewarm, about 20 minutes.
• Pour the brine over the asparagus. Cover and refrigerate overnight to allow flavors to meld. Keep refrigerated for up to 1 month.☞TESTER TIP: If you don't have quite enough brine to cover the asparagus, you can top off each jar with up to 1/2 cup of boiled water.

SPICY PICKLED ASPARAGUS

Steps:

• Prepare your jars by washing them in warm, soapy water or run them through the dishwasher. Submerge them in hot simmering water until ready to use. Always use new snap lids and wash them also in warm, soapy water. Leave them in a bowl of hot water until ready to use. In a large saucepan add in the vinegar, water, and salt and bring to a boil. Stir to dissolve the salt. In each jar add in the dill heads, garlic, peppercorns, mustard seed, coriander seed, dill seed and red pepper flakes. Pack in asparagus as tightly as possible. Pour in hot brine and leave 1/2" headspace. Remove any bubbles carefully with a knife. Wipe top and place lid and screw the band on fingertip tight only. Process in a water bath for 10 min. or as per altitude. Let jars cool on a towel-lined countertop. Make sure all jars have sealed, you will hear them popping while the cool. If any don't seal then refrigerate and eat within a month's time.

PICKLED ASPARAGUS

Steps:

• In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water., In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

CRISPY PORK WITH ASPARAGUS AND PICKLED ONIONS

Steps:

• For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
• Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm.
• Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes.
• For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight.
• For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper.
• For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper.
• For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions.

PICKLED ASPARAGUS WITH DILL

Steps:

• Clean and sterilize wide mouth canning jars.
• Clean garlic and pound with with chef's knife so it cracks a bit.
• Wash and clean asparagus.
• Remove tough bottom.
• Heck you know how to snap asparagus.
• Prepare it in lengths so it will fit into jars.
• Save the tender bottoms for dinner.
• Pack jars with some onion, garlic, dill and asparagus.
• The amount of each is up to your personal taste.
• This is the hardest part.
• Mix vinegar, water, and salt in a pot.
• Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
• Wipe any spills from lip of jars.
• Burp air bubbles from jars.
• Seal jars with lid and ring.
• Process jars in a canner (hot water bath).
• Make sure tops of jars are covered with 1 inch of water.
• Allow to boil 20 minutes.
• Start timing when water reaches a boil.
• Ready to eat in 4 to 6 weeks.

PICKLED ASPARAGUS

Steps:

• Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
• Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
• In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
• Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
• Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.